Blueberry Muffin Breakfast Cookies (Vegan + GF)
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Minimalist Baker · by Minimalist Baker★ 4.9 (55)

Blueberry Muffin Breakfast Cookies (Vegan + GF)

NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 5%
CARBS 12G48% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 5G45% OF CAL
3G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender blueberry breakfast cookies made vegan and gluten-free with oats, almond flour, and blueberries. Mixed in one bowl and baked until wholesome and slightly chewy. A portable snack or light breakfast option.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 1 medium to large ripe banana, mashed ((1 banana yields ~1/2 cup mashed))
  • 1/3 cup unsweetened applesauce
  • 1/2 cup almond butter or peanut butter ((I mixed both 1/2 + 1/2))
  • 1 tsp pure vanilla extract
  • 2 Tbsp melted coconut oil
  • 3 Tbsp maple syrup or agave nectar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch sea salt
  • 1 ½ cups gluten-free rolled oats
  • 1/2 cup almond meal ((finely ground from raw almonds))
  • 1/2 cup gluten-free oat flour ((finely ground from gluten-free oats))
  • 3 Tbsp chopped walnuts or pecans
  • 1/2 cup dried blueberries* ((or other dried fruit // plus more for topping))
PREP
15M
SODIUM
27MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.